Chef Carlos Guia

Growing up amid the lush rainforest and waterfalls of coastal Venezuela, Executive Chef Carlos Guia began his love affair with food, spending long days in the kitchen with his family preparing food with intense flavors.  With family roots in New Orleans, Carlos was quickly "creolized" by the Brennan family's style.

Carlos began working in professional kitchens while in high school. Solidifying his career choice, he studied at the prestigious Culinary Institute of America in Hyde Park, New York.

Upon graduation, Carlos worked at the posh Waldorf-Astoria Hotel, where he met Executive Chef John Doherty. Doherty took Carlos under his wing, exposing him to all areas of the Five Diamond hotel. Four years later, while Carlos was working as Chef Saucier, Doherty suggested that Carlos continue his work in Europe, and with that advice, headed to Europe were he apprenticed with renowned French Chef Georges Blanc, English Chefs Raymond Blanc and Marco Pierre White and Belgian Chef Roger Souvereigns.

After returning to the U.S., Carlos began working as Chef Saucier at the renowned Le Bernardin in New York City. He was then offered a job as Chef De Partie at the world's longest running four-star restaurant, Lutèce. Under the direction of Chef Andre Soltner, Carlos refined his classic style.

In 1995, Carlos chose to make his home in New Orleans. After meeting Ella Brennan and Chef Robert Bruce, he joined the team at the Palace Cafè as a sous chef. Within four months, he had been promoted to Chef de Cuisine.

Carlos then joined Red Room prior to its opening in 1997 and served as executive chef for two years until he reunited with the Brennan family.

Carlos has now moved to Las Vegas to bring the Brennan family-style cuisine and hospitality to Commander's Palace Las Vegas, opening in the Desert Passage at the new Aladdin Resort & Casino on the famous Las Vegas Strip.